Creamy Polenta

Ingredients

• 1 cup coarse-ground polenta (not instant)
• 4 cups water or chicken stock (→ foundation), or a mix
• 1 tsp salt
• 2 tbsp butter
• 1/2 cup grated Parmesan
• Pepper

Method

1. Bring liquid and salt to a boil.
2. Slowly whisk in polenta in a thin stream (prevents lumps).
3. Reduce to low. Cook 35–45 min, stirring every 5 min, until thick, creamy, and grains are tender (taste — no grittiness).
4. Stir in butter and Parmesan. Season.
5. Serve immediately as a soft bed for braises, or pour into an oiled pan, chill, slice, and grill/fry for crispy polenta cakes.

What You're Practicing

• Slow-cooked grain technique — polenta rewards patience
• Two serving styles from one preparation: soft (like mashed potatoes) or firm (sliced and grilled)
• Stock instead of water = more flavor in every bite